What Are You Baking For Thanksgiving?
Is there any flavor that says Fall more than pumpkin? You can make so many desserts with pumpkin. Pumpkin cake, bread, doughnuts, even ice cream! They’re all so delicious!
And Pumpkin Spice Roll Cake is a great dessert for Thanksgiving! And it’s made with Eagle Brand Milk Sweetened Condensed Milk.
It’s super easy to make. Simply make a pumpkin sponge cake, by combining a few simple ingredients. I use can pumpkin purée, which makes it easier. If you want to use fresh pumpkin, you can do so as well. Cut up and roast a pumpkin, removing the seeds first. Scoop out the roasted flesh and purée it in a food processor.
Bake the cake on a parchment lined cookie sheet pan. To make the parchment stay down, spray the pan with cooking spray first. It works as a “glue.” Pour in the batter and smooth it over to the sides so that the entire pan is covered.
Bake for 10 minutes. You may need an additional minute or two depending on your oven. Do not over bake or the cake will be too hard to roll.
Remove from the oven and invert it on another piece of parchment paper sprinkled with powdered sugar, roll it up and refrigerate it to cool it off.
For the frosting combine all of the ingredients including Eagle Brand Milk Sweetened Condensed Milk in the bowl of a stand mixer and beat. You may need to add more powdered sugar if it’s not stiff enough. You don’t want the frosting to run out of the cake roll.
Spread on the condensed milk frosting after it cools, roll it up and add powdered sugar if you like.
Simple and delicious! Definitely give this recipe a try for your next holiday gathering.
Pumpkin Spice Roll Cake
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
Frosting
- 2 sticks (1 cup) butter, softened
- 4 oz cream cheese
- 1/4 cup Eagle Brand Sweetened Condensed Milk
- 4-5 cups powdered sugar (more if needed)
Instructions
Cake
- Preheat oven to 375F Spray a 12×18 baking sheet with cooking spray. Line it with parchment paper. Press down so that the paper sticks to the pan.Combine eggs, vanilla, and granulated sugar in a stand mixer bowl then beat until incorporated. Add pumpkin and mix again. Add dry ingredients and fold in.Spread batter onto the pan making sure the batter reaches all of the corners. Bake in a 375 degree oven for 10-13 minutes.Remove cake from oven. Spread out a large piece of parchment paper. Sprinkle the 1/4 cup powdered sugar on it. Immediately flip the cake over onto the parchment paper. Peel off the old paper. Roll cake up lengthwise. Place into the refrigerator to cool completely.Unroll the cake and spread frosting over the whole surface. Re-roll up the cake and place into the refrigerator for about 10-15 minutes to slightly firm up the frosting. Sprinkle with additional powdered sugar if desired.
Frosting
- Add butter, cream cheese, and condensed milk to a stand mixer beat until incorporated. Add powdered sugar one cup at a time, mixing in between each cup. If the frosting is not stiff enough, add more powdered sugar.
